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Orientalisms in Bible Lands
eoujin ajiiiBOR Rice ^^ THE LIBRARY OF THE UNIVERSITY OF CALIFORNIA LOS ANGELES GIFT OF Carl ©ton Shay [GREEN FUND BOOK No. 16] Orientalisms IN Bible Lands GIVING LIGHT FROM CUSTOMS, HABITS, MANNERS, IMAGERY, THOUGHT AND LIFE IN THE EAST FOR BIBLE STUDENTS. BY EDWIN WILBUR RICE, D. D. AUTHOR OK " " Our Sixty-Six Sacred Commentaries on the Gospels and The Acts ; " " " " of the Bible ; Handy Books ; People's Dictionary Helps for Busy Workers," etc. PHILADELPHIA: The American Sunday-School Union, 1816 Chestnut Street. Copyright, 1910,) by The American Sunday-School Union —— <v CONTENTS. • • • • • I. The Oriental Family • • • " ine The Bible—Oriental Color.—Overturned Customs.— "Father."—No Courtship.—The Son.—The Father Rules.— Patriarchal Rule.—Semites and Hebrews. Betrothal i6 II. Forming the Oriental Family: Love-making Unknown. — Girl's Gifts. — Wife-seeking. Matchmaking.—The Contract.—The Dowry.—How Set- tied.—How Paid.—Second Marriage.—Exempt from Duties. III. Marriage Processions • • • • 24 Parades in Public—Bridal Costumes.—Bnde's Proces- sion (In Hauran,—In Egypt and India).—Bridegroom's Procession.—The Midnight Call.—The Shut Door. IV. Marriage Feasts • 3^ Great Feasts.—Its Magnificence.—Its Variety.—Congratula- tions.—Unveiling the Face.—Wedding Garment.—Display of Gifts.—Capturing the Bride.—In Old Babylonia. V. The Household ; • • • 39 Training a Wife. —Primitive Order.—The Social Unit. Childless. —Divorce. VI. Oriental Children 43 Joy Over Children.—The Son-heir.-Family Names.—Why Given?—The Babe.—How Carried.—Child Growth. Steps and Grades. VII. Oriental Child's Plays and Games 49 Shy and Actors.—Kinds of Plavs.—Toys in the East.— Ball Games.—Athletic Games.—Children Happy.—Japanese Children. -
Pearl Couscous with Roasted Pumpkin and Chorizo (Serves 4)
Pearl couscous with roasted pumpkin and chorizo (serves 4) Ingredients: 500g pumpkin, peeled, seeded and cut in to 1cm cubes 2 large zucchini 225 g pearl couscous 1 chorizo, thinly sliced (125g) ½ cup chopped fresh coriander ¼ cup lemon juice 1 teaspoon smoked paprika 1 tablespoon olive oil Modifications 1 punnet cherry tomatoes (prick these with a knife and add them to the tray) 1 medium eggplant, cubed to 1cm pieces and added to tray for baking Method: Preheat oven to 200C. Line a baking tray with baking paper. Spread the pumpkin, zucchini, tomatoes and eggplant on the tray. Spray with oil and season with pepper Cook couscous in saucepan of boiling water for 10mins or until tender. Drain. Heat a non-stick frying pan over medium-high heat and stir chorizo for 3-5mins or until golden. Combine couscous, baked vegetables, chorizo and coriander in a large bowl. Whisk the lemon juice, oil and paprika in a jug and add to the bowl and stir. Sprinkle with some baby spinach. About this recipe: - Pearl (also known as Israeli) couscous is a handy grain to try – couscous is a medium GI grain, pearl couscous is a low GI grain - Adding more vegetables adds fibre and flavour to the dish as well as adding more volume to the meal without increasing the energy to kilojoules greatly. Nutrition (per serve after modification) Energy: 1957kJ (468 calories), 59g carbohydrates, 7.3g fibre, 16g protein, 16g fat, 3g saturated fat, 342mg sodium. Sources: Calorie King Australia, NUTTAB Recipe adapted from: Australian Good Taste - February 2013 http://www.taste.com.au/recipes/32447/pearl+couscous+with+roasted+pumpkin+and+chorizo . -
CATERING MENU Table of Contents
CATERING MENU Table of Contents Canapes Menu ................................................................................................................................................ Canapes Packages ............................................................................................................................. 3 Cold Canapes ...................................................................................................................................... 4 Hot Canapes ........................................................................................................................................ 5 Fancy Canapes .................................................................................................................................... 6 Dessert Canapes .................................................................................................................................. 7 Buffet Menu ...................................................................................................................................................... Starters .................................................................................................................................................. 8 Salads ................................................................................................................................................... 9 Mains ............................................................................................................................................. 11-12 -
THE PARAMOUNT STORY Paramount Middle Eastern Kitchen Started As One Restaurant in Mississauga, Ontario, and Now Has Over 70 Restaurants Worldwide
PARAMOUNT MENU THE PARAMOUNT STORY Paramount Middle Eastern Kitchen started as one restaurant in Mississauga, Ontario, and now has over 70 restaurants worldwide. At Paramount we love to share the best of Middle Eastern culture, design and cuisine with open arms. Immerse yourself in a cultural experience of flavour, as you enjoy the recipes developed by international chefs using only the finest and freshest ingredients. With the aromas of freshly baked breads from our stone oven, charcoal BBQ meats and handmade sweets, Paramount Middle Eastern Kitchen provides a culinary experience that will not be forgotten. paramountfinefoods.com @paramountfinefoods @paramountfinefoodsofficial @paramountfoods appetizers dipS FALAFEL WORLD FAMOUS HUMMUS 420 Cals // 8.99 710 Cals // 6.49 Six pieces of falafel: ground chickpeas and fresh ADD CHICKEN: 170 Cals // 5.99 herbs topped with sesame seeds and fried to ADD BEEF: 230 Cals // 6.49 perfection served with tahini dipping sauce Our world famous recipe: blended chickpeas and tahini served with fresh baked pita bread LENTIL SOUP 370 Cals // 5.99 MOUTABBAL Our signature recipe: lentils and fresh vegetables 700 Cals // 6.99 mixed with spices and served with crispy pita and a lemon wedge Fire roasted eggplant blended with tahini and garlic, topped with fresh parsley, extra virgin olive oil and fresh pomegranate seeds PITA BREAD MEZZA PLATE Indulge in our homemade pita bread fresh 850 Cals // 9.99 from our stone oven Your selection of 3 favourites: world famous hummus, moutabbal, labneh, muhammara, or 380 Cals per piece tabbouleh served with stone oven baked bread LABNEH PLATE 730 Cals // 7.99 SPICY POTATOES Thick and creamy labneh 860 Cals // 5.99 (pressed yogurt) mixed with garlic, drizzled Cubed potatoes tossed in our signature batata with extra virgin olive oil and our authentic harra sauce and topped with ground coriander and zaatar seasoning. -
CATERING MENU and Finely Garnished with Fresh Parsley, Lemons and Roasted FULL TRAY $95 Silvered Almonds
ROASTED WHOLE LAMB PASTA WITH MEAT $398 FULL TRAY $75 A healthy Young-to-Medium sized (32 to 35 pounds) Pasta cooked with ground beef and tomato sauce. marinated over night with our finest blend of middle eastern herbs, spices and rubs and roasted to perfection ALFREDO PASTA WITH CHICKEN CATERING MENU and finely garnished with fresh parsley, lemons and roasted FULL TRAY $95 silvered almonds. Served on rice. Pasta cooked with chicken and alfredo sauce. WELCOME TO MENSAF WITH MEAT SALADS $190 A Traditional dish made with 20 generous size pieces of TABOULEH SALAD JENIN VILLAGE succulent chunks of lamb cooked in a sauce of fermented FULL TRAY/HALF TRAY dried yogurt called jameed and served with rice or over a $70/$45 layer of flatbread (markook or shrak) garnished with fresh Finley chopped parsley, bulgur wheat, tomatoes, mint, RESTAURANT parsley & roasted silvered almonds, and then laban sauce lemon juice and olive oil. poured over all. CHOPPED ARABIC SALAD CABBAGGE ROLLS (MALFOOF) FULL TRAY/HALF TRAY FULL TRAY/HALF TRAY $65/$40 $130/$75 Finely chopped tomatoes, parsley, cucumber, onions, lemon Cabbage rolls stuffed with rice. juice, fresh mint and olive oil. RICE FULL TRAY/HALF TRAY YOGURT CUCUMBER SALAD $45/$25 FULL TRAY/HALF TRAY/QUARTER TRAY $58/$35 HUMMUS Finely chopped cucumber, yogurt, mint, garlic, lemon and FULL TRAY/HALF TRAY olive oil. $75/$45 REGULAR SALAD Chickpeas pureed with tahini, olive oil and lemon juice. 1301 W PIONEER PKWY STE 137 FULL TRAY/HALF TRAY PEORIA, IL 61615 $40/$27 BABA GHANOUJ Tomatoes, cucumbers, lettuce. FULL TRAY/HALF TRAY Tuesday through Friday: $75/$45 11:00 AM – 9:00 PM Grilled fresh eggplant, pureed with tahini, olive oil, garlic, DESSERTS Saturday and Sunday lemon juice, and garlic, served with our fresh Arabic bread. -
Improvement of Flat Bread Processing and Properties by Enzymes
Improvement of flatbread processing and quality by enzymes Lutz Popper, Head R & D Flatbread feeds the world Bagebröd, Sweden; Bannock, Scotland; Bolo do caco, Madeira, Portugal; Borlengo, Italy; Farl, Ireland and Scotland; Flatbrød, Norway ; Flatkaka, Iceland; Focaccia, Italy; Ftira, Malta; Lagana, Greece; Lefse, Norway; Lepinja, Croatia, Serbia; Lepyoshka, Russia; Pita, Hungary; Flatbrød, Norway; Podpłomyk, Poland; Pane carasau, Sardinia; Piadina, Italy; Pita, Greece; Pită/Lipie/Turtă, Romania; Pissaladière, France; Pizza, Italy; Podpłomyk, Poland; Posúch, Slovakia; Părlenka, Bulgaria; Rieska, Finland; Somun, Lepina, Bosnia and Herzegovina; Spianata sarda, Sardinia; Staffordshire oatcake, England; Tigella, Italy; Torta, Spain; Torta al testo, Umbria, Italy; Torta de Gazpacho, Spain; Tunnbröd, Sweden; Yemeni lahoh; Barbari, Iran; Bataw, Egypt; Bazlama, Turkey; Gurassa, Sudan; Harsha, Morocco; Khebz, Levant; Khubz, Arabian Peninsula; Lahoh, Northern Somalia, Djibouti, Yemen; Lebanese Bread, Lebanon; Muufo, Somalia; Malooga, Yemen; M'lawi, Tunisia; Chapati, Swahili coast, Uganda; Markook, Levant; Matzo, Israel; Murr, Israel; Pita, Eastern Mediterranean, Turkey and Middle East; Sangak, Iran; Taftan, Iran; Khubz, Arabian Peninsula; Yufka, Dürüm, Turkey; Lavash, Armenia; Matnakash, Armenia; Pogača, Balkans and Turkey; Shotis Puri, Georgia; Tonis Puri, Georgia; Afghan bread or Nan, Afghanistan; Aloo paratha, India and Pakistan; Akki rotti, India; Aparon, Philippines; Bánh, Vietnam; Bakarkhani, Indian subcontinent; Bhatura, Indian subcontinent; -
Cultural Identity Construction in Russian-Jewish Post-Immigration Literature
Cultural Identity Construction in Russian-Jewish Post-Immigration Literature by Regan Cathryn Treewater A thesis submitted in partial fulfilment of the requirements for the degree of Doctor of Philosophy Department of Comparative Literature University of Alberta © Regan Cathryn Treewater, 2017 ii Abstract The following dissertation examines narratives of immigration to Western Europe, Israel and North America authored by Russian-speaking writers of Jewish decent, born in the Soviet Union after World War II. The project seeks to investigate representations of resettlement experiences and cultural identity construction in the literature of the post- 1970s Russian-Jewish diaspora. The seven authors whose selected works comprise the corpus of analysis write in Russian, German and English, reflecting the complex performative nature of their own multilayered identities. The authors included are Dina Rubina, Liudmila Ulitskaia, Wladimir Kaminer, Lara Vapnyar, Gary Shteyngart, Irina Reyn, and David Bezmozgis. The corpus is a selection of fictional and semi- autobiographical narratives that focus on cultural displacement and the subsequent renegotiation of ‘self’ following immigration. In the 1970s and final years of Communist rule, over one million Soviet citizens of Jewish heritage immigrated to Western Europe, Israel and North America. Inhospitable government policies towards Soviet citizens identified as Jewish and social traditions of anti-Semitism precipitated this mass exodus. After escaping prejudice within the Soviet system, these Jewish immigrants were marginalized in their adopted homelands as Russians. The following study of displacement and relocation draws on Homi Bhabha’s theories of othering and unhomeliness. The analyzed works demonstrate both culturally based othering and unhomely experiences pre- and post-immigration resulting from relegation to the periphery of society. -
Medallions of Lamb and Couscous Vegetables with Ras El-Hanout Jus by VALERIE RADOU
Medallions of lamb and couscous vegetables with ras el-hanout jus by VALERIE RADOU LAMB: 600g boned saddle of lamb (with trimmings) 1 tbsp tomato purée 1 tsp ras el-hanout 1/2 onion 1 garlic clove Olive oil Butter Peel and finely chop the onion Crush the garlic clove Brown the lamb trimmings, onion and garlic Deglaze with water until the ingredients are covered Add the spices and the tomato purée Leave to simmer for 20 minutes Strain off the liquid and reduce by 2/3 Whisk in the butter VEGETABLES: 1 handful broad beans 2 spring onions 80g chick peas 160g semolina 200g carrots 160g vegetable stock 200g red and yellow peppers Salt, pepper 1 head celery Olive oil 200g courgettes Wash and peel the carrots, celery and peppers. Dice the vegetables. Chop the spring onions then sweat them in olive oil, add CRUNCHY DATES WITH CANDIED LEMON AND MINT: the vegetables, season, then cook for 10 minutes. 4 Medjool dates Brik pastry sheets Wash the courgettes and remove the ends, slice them finely 1 small candied lemon 1 knob of butter at room temperature, olive oil with a mandolin, then blanch in salted water. 10 mint leaves Salt Freshen and drain off the water on an absorbent cloth. Spread out the courgettes, arrange the vegetables and roll In a food mixer, process the dates, add the chopped candied lemon peel, sliced mint leaves and them up. butter. Season. Blend the chick peas to a creamy paste. Spread out the brik pastry sheets, place the date cream inside each one, and close up. -
Salads Appetizers Sandwiches Saj Wraps
Salads 1. Wally’s Salad – $6.99 4. Gyro Salad – $8.99 A delicious blend of lettuce, onion, cucumber, Our delicious Jerusalem salad topped with gyro tomato and chickpeas, topped with our house salad meat. Served with 1 side of cucumber sauce. dressing. 5. Falafel Salad – $7.99 1 2. Jerusalem Salad – $7.45 A delicious blend of lettuce, onion, cucumber, A delicious blend of lettuce, onion, cucumber, tomato, chickpeas, fried cauliflower, fried pita bread, tomato, chickpeas, feta cheese, black olives, topped falafel, topped with our tahini sauce dressing. with our house salad dressing. 6. Tabouli Salad – $7.45 3. Chicken Shawarma Salad – $8.99 Minced parsley, chopped tomatoes, green onions, Our delicious Jerusalem salad topped with chicken 4 and crushed wheat (bulgar) tossed together with shawarma meat. Served with 1 side of garlic sauce. olive oil and lemon juice. Appetizers 7. Hummus – $6.35 10. Veggie Samosas – $6.49 Wally’s homemade hummus is so good you’ll want 6 cocktail pieces of Wally’s special dough stuffed to bring some home! Mashed chickpeas blended 8 with ground chickpeas, onion, peas, green chili with tahini sauce, lemon juice and garlic, served peppers and mix spices, then deep fried. Served with 2 pitas. with 1 cucumber sauce. 8. Wally’s Falafel and Hummus Plate – $8.45 11. Arayes – $7.49 Tradition on a plate. 4 pieces of falafel on top of our Our homemade pita stuffed with ground beef mixed homemade hummus, served with 2 pitas. with hot spicy herbs then baked to perfection. Served with 1 tahini sauce. 10 9. -
Read PDF Version
Collagen Lactose Summer 2020 Wheat 6 Chronicles 10 Intolerance 14 53 HalalA Publication of the Islamic Food Consumer and Nutrition Council of America Magazine 18 The Cuisine of Lebanon Summer 2020 | HALAL CONSUMER 1 J&M® halal certified meals use only wholesome ingredients and have NO MSG, NO SOY, and NO ARTIFICIAL FLAVORS OR COLORS. Each meal is fully cooked and is conveniently packaged in either 10 oz. (283 g) microwaveable serving dishes or 8 oz. (227 g) travel and camping pouches. Reheat to eat in minutes. LAMB & LENTIL STEW: Tender lamb joins a medley of tomatoes, BEEF STEW: A satisfying and delicious stew! It has chunks of lentils, onions, chickpeas, zucchini and red and green sweet lean beef, with potatoes, sweet peppers, tomatoes, cabbage, peppers. Aromatic herbs and spices invite all to taste and enjoy zucchini, chickpeas and carrots in a flavorful sauce. this truly delicious meal. OLD WORLD STEW: Chunks of lean beef, with brown rice, LAMB & BARLEY STEW: Tender lamb, combined with barley, tomatoes, zucchini and pinto beans. The sauce is seasoned with eggplant, red and green sweet peppers, zucchini and onions, the aromatic flavors of the Middle East. create a true culinary delight! A scrumptious meal with a variety of textures, it is deliciously seasoned with herbs and spices of PASTA WITH GARDEN VEGETABLES: This delicious and the Middle East. robust meal has rotini pasta with peppers, mushrooms, MY KIND OF CHICKEN®: A favorite combination of chunks of zucchini and tomatoes. It is perfectly flavored with light and dark chicken meat with brown rice, peas and carrots in traditional Italian seasonings. -
Glycemic Index Food Guidepdf
Milk, Alternatives and Other Beverages Low Glycemic Index Medium Glycemic Index High Glycemic Index Glycemic Index Food Guide (55 or less) (56 to 69) (70 or more) Choose Most Often Choose Less Often Choose Least Often The glycemic index (GI) is a scale that ranks a Diabetes Canada recommends choosing carbohydrate-containing food or drink by how much lower GI foods and drinks more often to help Almond Milk Rice Milk it raises blood sugar levels after it is eaten or drank. control blood sugar. Cow Milk Foods with a high GI increase blood sugar higher (Skim, 1%, 2%, Whole) Work with your Registered Dietitian to add foods and faster than foods with a low GI. Frozen Yogurt and drinks to your lists, create action plans that Greek Yogurt There are three GI categories: include choosing lower GI foods, adapt your Soy Milk favourite recipes, and fi nd ways to swap/substitute Yogurt (Skim, 1%, 2%, Whole) low GI foods into your meal plan. Additional foods: Additional foods: Additional foods: Checking your blood sugar before, and 2 hours 1. 1. 1. after, a meal is the best way to know how your body 2. 2. 2. handles certain foods and drinks. 3. 3. 3. Milk, alternatives, and other beverages listed include fl avoured (e.g. chocolate), sweetened and Green = Go unsweetened varieties. Low GI (55 or less) Choose Most Often Vegetables Milk Yellow = Caution Meat and Alternatives Medium GI (56 to 69) Choose Less Often Low Glycemic Index Medium Glycemic Index High Glycemic Index Red = Stop and think Grains and Meat and High GI (70 or more) Choose Least Often Starches Alternatives (55 or less) (56 to 69) (70 or more) Fruit Choose Most Often Choose Less Often Choose Least Often Foods in the high GI category can be swapped with foods in the medium and/or low GI category Baked Beans Lentil Soup (ready-made) to lower GI. -
Flatbread Retail Packed
FLATBREAD Page 1 of 5 RETAIL PACKED - FLATBREAD Mediterranean Flatbread - Kontos Brand ** Asian Flatbread - Kontos Brand ** ® 10015 Pocket-Less Pita - White (14 oz.) 12/5 10081 Tandoori Nan (14 oz.) 12/5 ® ® 10025 Whole Wheat Pocket-Less Pita (14 oz.) 12/5 10027 Pocket-Less Pita (56 oz.) 6/20 10065 Pizza Parlor Crust (14 oz.) 12/5 10053 Roghani Nan (14 oz.) 12/5 10068014 Multi-Grain WG Pizza Crust (14 oz.) 12/5 10086 Onion Nan - Oval (28 oz.) 12/10 10057 Hummus Flatbread (12 oz.) 12/4 10055 Missy Roti (14 oz.) 12/5 10077 Olive Flatbread (12 oz.) 12/4 10045 Kulcha Nan (14 oz.) 12/5 10087 Onion Flatbread (14 oz.) 12/5 10038 Massala Nan (12 oz.) 12/4 11095 Handkerchief Flatbread-Markook (15 oz.) 12/5 11050 Barbari Flatbread - Afghan (14 oz.) 18/1 11026 Lavash 9"x11" [Rectangular] (14 oz.) 24/6 11006 Chappati - White (12 oz.) 12/10 11045 Flax, Oat Bran, WW Lavash (9 oz.) 20/4 11005 Chappati - Whole Wheat (12 oz.) 12/10 11060 Pocket Pita - White (12 oz.) 12/6 11070 Whole Wheat Pocket Pita (12 oz.) 12/6 11093 Cypriot-Style Pocket Pita - Oval (17 oz.) 12/4 19001 Grilled Panini Bread (12 oz.) 12/4 Alexander's Great Flatbread Brand ** 13050 Mogulai Naan (28 oz.) 12/10 Crêpe - Kontos Brand ** 13080 Tandoori Naan (28 oz.) 12/10 ® 85109 Savory Crêpe - 9-inch (4.6 oz.) 10/6 13040 Pocket-Less Pita - White (28 oz.) 12/10 ® 87109 Traditional Crêpe - 9-inch (4.6 oz.) 10/6 13020 Whole Wheat Pocket-Less Pita (28 oz.) 12/10 13005 Greek-Style GYRO Pita * (28 oz.) 12/10 * Special Order items require a minimum & 15 day lead time ** Packaged in attractive retail